2012 (2) August (1) January (1) Cookies Chocolate inter scaldes with Almonds 2011 (2) May

These cookies are delicious and easy to make! The original inter scaldes recipe (in English) is from David Lebovitz, an American chef and went to live in Paris and I love it! It has many wonderful recipes. Besides these cookies also recommend the chocolate mousse (a topic for another post). I just used the original recipe, modifying only the amount of chocolate to 170g which is the current standard size of a chocolate bar. I used dark chocolate and almonds Nestlé (tostei in the oven for about 10 minutes). I let the dough cool a overnight in the refrigerator, as it recommends. If using unsalted butter, add 1/4 or 1/2 teaspoon of salt to the dough. Ingredients: 115g salted butter, at room temperature 2/3 cup brown sugar, 1/2 cup very compact granulated sugar 1 large egg, at room temperature 1/2 teaspoon of tea essence or vanilla extract 1 1 / 3 cup flour 1/2 tea spoon of baking soda 1/2 teaspoon salt granules (or gourmet) 200g (or bar) semisweet chocolate coarsely chopped 1 cup of tea almonds, walnuts, or toasted and coarsely chopped nuts Preparation: 1 In the bowl of an electric mixer, or by hand, beat the butter, brown sugar and granulated sugar until a smooth cream. 2 Add egg and vanilla and beat well. 3 In a small bowl, combine the flour, baking soda and salt. 4 Turn off the mixer. Slowly inter scaldes add the flour and mix by hand just enough to bind the ingredients (careful not to hit too). Then stir in the chopped chocolate and chopped nuts. 5 Cover, then chill the dough until it is firm (It is preferable to let her rest a overnight). 6 To bake the cookies, preheat the oven to 180 C or use the medium oven. Line two baking sheets with parchment paper. inter scaldes 7 With the help of a spoon, make rounded mounds of dough about 3 cm in diameter and place them equally apart on the baking sheets. Flatten the mounds slightly with a spatula so that they no longer with a rounded top. 8 Bake the cookies for 10 minutes, rotating the baking inter scaldes sheets inter scaldes halfway through. At this point, the cookies should not be browned. 9 Remove from the oven and quickly tap lightly with a spatula the top of each cookie and then return them to the oven and bake for 2 or 5 minutes until the top of the biscuits become lightly inter scaldes browned. 10 Remove from the oven and let cool. These cookies inter scaldes may be stored at room temperature in a sealed container for up to 5 days. The dough can be kept refrigerated for up to a week or frozen for one or two months.
Manu Fortaleza, Ceará, inter scaldes Brazil Manu: Ceará and chocoholic. At the moment I am a teacher and mess with computers, but I can not fix printer. I love cooking and I'm a fan of Italian and French cuisines. View my complete profile
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